Pap is a special kind of fermented cereal pudding common in Nigeria and Cameroon.  Its local names include Akamu by the Igbos, Ogi by the Yorubas and generally Pap in Nigeria and Cameroon.  It is very similar to the British custard and typically made from maize, sorghum or millet.  Traditionally, the grains are soaked in water for up to 3 days before wet milling and sieving to remove husks.  The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara, fried plantains and beans porridge. 

In Kenya the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner but often has a thinner gravy-like consistency.

 Pap comes in different colors based on the type of grain used as the base.

• White Pap- white corn
• Yellow Pap- yellow corn
• Maroon Pap- guinea corn
• Greyish Pap- millet